You can add any vegetable you like to the stir-fry - try snow peas, sugar snaps or even sliced bamboo (if you use tinned bamboo, wash it well first). You can also make this dish milder by removing the chilli paste and adding either sweet bean paste or more oyster sauce.

Ingredients

2 tbsp vegetable oil

500g skinless chicken thigh fillets, cut into quarters

2 cloves garlic, finely chopped

2cm knob ginger, finely chopped

Soy sauce, to taste

1/2 cup bean sprouts

1/2 cup spring onion (cut into 6cm lengths)

3 cups Chinese cabbage, cut into large squares

Handful of coriander leaves

Steamed rice, to serve

For the sauce

¼ cup chilli bean sauce

2 tbsp oyster sauce

2 1/2 tbsp caster sugar

¼ cup Shaoxing wine

Method

Whisk together the sauce ingredients, allowing the sugarto dissolve.

Heat a wok over high heat until very hot, then add 1 tbsp oil. Add chicken pieces and stir-fry for 2 minutes. Remove and set to one side.

Add remaining oil to wok. Cook garlic and ginger for a few seconds to flavour the oil, then put chicken back in. Stir through, then pour in the sauce mixture. Continue to stir-fry for another minute. Turn off heat, check the seasoning and add soy sauce if needed.

Fold bean sprouts, spring onions and cabbage through the mixture in the wok. Spoon into four bowls, garnish with coriander and serve with steamed rice.